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- 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 medium onion, chopped - 3 cloves garlic, minced Sweet potatoes are the star of this stew. They add natural sweetness and creaminess. Bell peppers bring color and crunch. Onions and garlic give a nice depth of flavor. - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes (with juice) Black beans add protein and fiber. They also make the stew filling. Diced tomatoes add acidity and richness to the dish. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Juice of 1 lime These spices bring warmth and depth. Cumin adds an earthy tone. Smoked paprika gives a hint of smoke. Lime juice brightens up the flavors. - 4 cups vegetable broth - Fresh cilantro for garnish - Salt and pepper to taste Vegetable broth keeps the stew rich and hearty. Fresh cilantro adds a burst of freshness on top. Salt and pepper enhance all the flavors in the bowl. Each ingredient plays a key role in making this stew delicious. It is easy to find these items at your local store. You can adjust quantities based on your taste. First, peel and dice two medium sweet potatoes. Aim for bite-sized pieces. Next, chop one red bell pepper, one green bell pepper, and one medium onion. Mince three cloves of garlic. Each vegetable adds great flavor to the stew. In your slow cooker, layer all the chopped and diced veggies. Add the black beans and diced tomatoes. Sprinkle in one teaspoon each of ground cumin, smoked paprika, and chili powder. Add salt and pepper to taste. Stir everything well to mix the spices evenly. Cover your slow cooker with its lid. Set it to cook on low for six to seven hours. If you’re in a hurry, you can use the high setting for three to four hours. The sweet potatoes should be tender when it's done. Once the cooking time is up, taste your stew. Adjust the seasoning if needed. Squeeze the juice of one lime into the stew for a fresh kick. Stir everything together again. Your stew is now ready to enjoy! To boost the flavor of your stew, try adding more spices. Consider using: - Cayenne pepper for heat - Oregano for a fresh taste - Cinnamon for warmth These spices can add depth and excitement. Start with small amounts and adjust to your liking. Getting the right texture is key. Aim for a thick, hearty stew. If it’s too thin, add a bit more sweet potato. Cook it longer if you want it thicker. You can also mash a few sweet potato pieces to thicken it naturally. Sometimes things don’t go as planned. If your stew is too salty, add more vegetable broth to balance it. If you find it too bland, add a pinch of salt or lime juice. It’s all about tasting as you go. {{image_2}} This stew is already vegan! It uses sweet potatoes, black beans, and lots of veggies. If you want to add more flavor, try using vegetable broth instead of water. You can also add some coconut milk for creaminess. If you like spice, add more chili powder or fresh peppers. All the ingredients in this stew are gluten-free. Just check that your vegetable broth has no gluten. Most brands are safe, but it's always good to read labels. You can keep enjoying this hearty stew without worry. Want to boost the protein? You can add meat like chicken or turkey. Just cook it first, then mix it in before serving. If you prefer plant-based options, try adding quinoa or lentils. They cook well in the slow cooker and add a nice texture. Once your stew cools, place it in an airtight container. This keeps it fresh and safe. Store the stew in the fridge. It lasts for about 3 to 5 days. Always label your container with the date. This way, you know when to use it up. To freeze the stew, let it cool completely first. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. Seal tightly and label with the date. The stew can be frozen for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat your stew gently on the stove over low heat. Stir it often to keep it from sticking. You can also use a microwave. Heat in short bursts, stirring in between. This helps keep the flavors bright. If it’s too thick, add a splash of broth. Enjoy your warm stew without losing its taste! You can spice up your stew easily! Add some chopped jalapeños or a dash of hot sauce. You can also increase the chili powder. Start with a little, then taste and adjust. This way, you control the heat level to your liking. Absolutely! This stew is very flexible. You can add carrots, zucchini, or corn. Use what you have on hand. Just remember to cut them into small pieces. This helps them cook evenly and blend well with the other flavors. The stew can last for about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and prevents odors from mixing. Just remember to reheat it well before eating. Yes, it is perfect for meal prep! You can make a big batch and portion it out. Store it in the fridge or freeze some for later. This makes busy days easier, and you have healthy meals ready to go. Yes, you can! To cook on the stovetop, use a large pot. Combine all the ingredients and bring it to a boil. Then, lower the heat and simmer for about 30-40 minutes. Stir occasionally until the sweet potatoes are tender. This blog post covered how to make a tasty Slow Cooker Sweet Potato Black Bean Stew. We explored fresh veggies, canned goods, spices, and essential ingredients. I gave you step-by-step instructions and tips to enhance flavor and texture. You can also find variations for vegan and gluten-free diets. In summary, this stew is flexible, healthy, and easy to store. Try it today for a warm, satisfying meal! Enjoy your cooking journey!

Slow Cooker Sweet Potato Black Bean Stew

Warm up with this delicious Slow Cooker Sweet Potato Black Bean Stew that's packed with flavor and nutrition! With wholesome ingredients like sweet potatoes, black beans, and vibrant bell peppers, this hearty stew is easy to make and perfect for busy days. Simply toss everything into your slow cooker and let it do the work for you! Click through for the full recipe and enjoy a comforting meal tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes (with juice)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

4 cups vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish

Juice of 1 lime

Instructions
 

In the slow cooker, combine the diced sweet potatoes, black beans, diced tomatoes, red and green bell peppers, onion, and minced garlic.

    Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Give everything a good stir to mix the spices evenly throughout the vegetables.

      Pour in the vegetable broth and gently stir to incorporate all ingredients.

        Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors meld together beautifully.

          Once cooked, taste and adjust seasoning if necessary. Before serving, stir in the lime juice for a burst of freshness.

            Serve the stew hot, garnished with fresh cilantro for an extra touch of flavor and color.

              Prep Time: 15 minutes | Total Time: 6-7 hours (slow cooker) | Servings: 6